Have you tried any of these recipes?

Have you tried any of these recipes? If you have, please leave a comment to let me know how it worked for you and if you suggest any changes!

Saturday, December 27, 2014

Tamale Pie

The first time I ever encountered the idea of a tamale pie was in a wonderful little cafe called Better Living through Coffee (get a window seat for a beautiful view) in Port Townsend, Washington (a great place to vacation). Unfortunately, I was on a vacation that left me no room for extra eating, so I grabbed my quick coffee, took a picture, and vowed to make one as soon as I could. One year and nine months later, I present you with TAMALE PIE!

Memorable pie

Is the kind without sugar

Savory desserts!

Ingredients:

3 Tbsp vegetable oil

1 pound 90 percent lean ground beef

1 onion, chopped fine

1 jalapeno chile, stemmed, seeded, and minced

salt and pepper

1 1/2 Tbsp chili powder

2 garlic cloves, minced

1 1/2 tsp minced fresh oregano or 3/4 tsp dried

1 (15-ounce) can black beans, rinsed

1 (14.5-ounce) can diced tomatoes

1 cup fresh or frozen corn (thawed if frozen)

4 ounces Monterey Jack cheese, shredded (1 cup)

2 1/2 cups water

3/4 cup coarse-ground cornmeal

Adjust oven rack to lower-middle position and heat oven to 375 degrees. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Add ground beef and cook, breaking up large clumps, until just beginning to brown, about 4 minutes.

Stir in onion, jalapeño, and 3/4 teaspoon salt and cook until softened, about 5 minutes. Stir in chili powder, garlic, and oregano and cook until fragrant, about 30 seconds.

Stir in beans, tomatoes and their juice, and corn and simmer until almost al liquid has evaporated, about 3 minutes. Off heat, stir cheese into beef mixture and season with salt and pepper to taste. Transfer mixture to 9 1/2-inch deep-dish pie plate or 3-quart baking dish.

Bring water to boil in large saucepan over high heat. Add 1/4 teaspoon salt, then slowly pour in cornmeal while whisking vigorously to prevent clumping. Reduce heat to medium and cook, whisking constantly, until cornmeal thickens, about 3 minutes. Stir in remaining 2 tablespoons oil.

Spread cornmeal mixture over top of beef mixture and seal against edge of dish. Cover with aluminum foil that has been sprayed with vegetable oil spray, and bake until crust is set and pie is heated through, about 30 minutes. Let cool for 5 to 10 minutes before serving.

I like to use a little more jalapeño and cheddar cheese for a bit more of a kick. The pie is excellent served with a dollop of plain greek yogurt and a side of taquería-style pickled vegetables (recipe to follow).

Recipe from America's Test Kitchen's How Can it be Gluten Free Cookbook.